This refreshing avocado soup with tomatillos and hatch chile is a perfect blend of creamy, tangy, and spicy flavors. It's a delightful chilled soup that's great for hot summer days or as a starter for any meal.

Ingredients: 2 ripe avocados, peeled and pitted. 6 tomatillos, husked and rinsed. 2 hatch chiles, roasted, peeled, and seeded. 1/2 cup cilantro leaves, chopped. 1/4 cup red onion, chopped. 2 cloves garlic, minced. 4 cups vegetable broth. 1 lime, juiced. Salt and pepper to taste. Optional toppings: sliced avocado, chopped cilantro, diced red onion, lime wedges.

Instructions: In a blender, combine avocados, tomatillos, hatch chiles, cilantro, red onion, garlic, vegetable broth, and lime juice. Blend until smooth and creamy. Season with salt and pepper to taste. Chill in the refrigerator for at least 1 hour before serving. Serve cold, garnished with optional toppings if desired.

Prep Time: 15 minutes

Cook Time: 0 minutes

With the bold and smoky flavors of roasted Hatch chiles, these Chicken Hatch Chile Burgers are a tasty take on the classic burger. Great for a barbecue in the backyard or dinner during the week.

Ingredients: 1 lb ground chicken. 1/2 cup roasted Hatch chiles, diced. 1/4 cup breadcrumbs. 1/4 cup grated Monterey Jack cheese. 1/4 cup diced red onion. 1 clove garlic, minced. 1 egg. Salt and pepper to taste. 4 burger buns. Lettuce, tomato, and mayonnaise for garnish.

Instructions: In a mixing bowl, combine ground chicken, diced Hatch chiles, breadcrumbs, Monterey Jack cheese, red onion, minced garlic, and egg. Season the mixture with salt and pepper to taste. Form the mixture into four burger patties. Preheat a grill or stovetop skillet over medium-high heat. Grill or cook the burgers for about 5-7 minutes per side or until they are cooked through and have a nice char. Toast the burger buns on the grill or in a toaster. Assemble the burgers by placing lettuce and tomato on the bottom bun, followed by the cooked chicken Hatch chile patty. Spread mayonnaise on the top bun and place it on top of the patty. Serve hot with your favorite side dishes. Enjoy your Chicken Hatch Chile Burgers!

Prep Time: 15 minutes

Cook Time: 15 minutes

Elevate your burger game with these Hatch Chile Gruyere Burgers paired with Bacon and Crab Stuffed Mushrooms. The smoky and spicy flavors of the Hatch chiles, the creamy Gruyere cheese, and the savory bacon complement each other perfectly. The stuffed mushrooms add a delightful seafood twist to your burger feast.

Ingredients: 4 beef burger patties. 4 burger buns. 1 cup shredded Gruyere cheese. 4 slices of bacon. 8 large mushrooms, cleaned and stems removed. 1/2 cup lump crabmeat. 2 Hatch chiles, roasted, peeled, and chopped. 1/4 cup breadcrumbs. 2 cloves garlic, minced. Salt and pepper to taste. 1 tablespoon olive oil. 1/4 cup mayonnaise. 1 tablespoon Dijon mustard. Lettuce and tomato slices for garnish.

Instructions: Warm up the grill over medium-high heat. Some salt and pepper should be added to the burger patties. Set the bacon slices aside after cooking them on the grill until they are crispy. Put the crabmeat, garlic, salt, and pepper in a bowl. Add the roasted Hatch chiles and mix them in. Put this mix into the mushroom caps that have been cleaned. Put the stuffed mushrooms on the grill and brush them with olive oil. They should be cooked for 10 to 15 minutes, or until they're soft and the filling is hot. Add Gruyere cheese to each burger patty in the last minute of cooking and grill until they are done the way you like them. In a small bowl, mix Dijon mustard and mayonnaise to make a sauce. For about a minute or two, toast the burger buns on the grill until they're just barely brown. Start by putting lettuce and tomato slices on the bottom bun. Then add the cheesy burger patty, a crispy bacon slice, and the top bun. Serve the Hatch Chile Gruyere Burgers with the Bacon and Crab Stuffed Mushrooms on the side. Drizzle the mayo-mustard sauce over the burgers. Have fun making your gourmet burger!

Prep Time: 20 minutes

Cook Time: 20 minutes